(by Pat Klase - friend)
1/4lb. wintergreen lozenges (pink wintergreen lozenges chocolate)
1 1/4 cups milk
1/2 cup white-colored sugar
1/2 cup butter
3 cups flour
3 teaspoon. baking powder
1/4 teaspoon. salt
4 egg-whites
1 teaspoon. vanilla
Inside a bowl, soak the pink lozenges within the milk within the refrigerator overnight. Inside a mixer
beat egg-whites until stiff--remove bowl from mixer and hang aside. Inside a separate mixerbowl add white-colored sugar and butter--beat. Add baking powder, salt and vanilla--beat.
a few of the milk/lozenge mixture and flour--beat after each. Beat until smooth.
Remove bowl from mixer and employ a spoon to fold within the beaten egg-whites. Pour
batter right into a greased 9 x 13 x 2 cake pan. Bake at 350 levels for half an hour. Test
having a toothpick for doneness. Frost as preferred.
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About the writer
This recipe comes from Shirley McNevich's first Mom's Best Recipes Volume 3. Printed here with permission.
Please consider supporting Shirley, by buying her cookbooks. Shirley would be also happy to receive feedback at her current email address. Be sure to check Shirley's blog .